Moonshine Mash Recipe 10 Gallon

Coming in at a five week fermentation time, this moonshine recipe is the longest of the moonshine recipes listed here. Large pot for cooking the mash.

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20lbs of peaches ( remove pits ) 6 lbs of granulated sugar or even better use cane sugar or raw sugar.

Moonshine mash recipe 10 gallon. A sanitized 5 gallon bucket or container with a sealable lid; 5 gallons of malt grains (rye, barley, or a combination of grains) 1 package of bread yeast; This should yield a moonshine with a sweet aftertaste and the aroma of corn grits.

Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the corn syrup, then stir in your syrup and then the honey last. Let your moonshine stand about two days before consuming. Then, ferment the mash so it becomes alcoholic and distill it so it tastes great as a drink.

Bring this water to 160f. Moonshine mash recipe 10 gallon Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees.

Remove the rest of the moonshine while the abv drops below 45%. I'm far from experienced, but i have a 10 gallon batch fermenting as we speak and as for simplicity of ingredients, very detailed step by step explanation of how to do it, and most of all, the recommendations given to other newstillers (including myself) by the veterans on this forum, the ujssm is the (or should be) the starting recipe for this hobby. Distill the mash when it’s ready.

Add 2 bags of vstills yeast per 10 gallons of mash. Add water to about 5 gallons total mash. Add yeast at 80 degrees and let ferment for 7 to 14 days and distill.

Add the yeast on top of the mash and close the fermenter with the lid. For example, for every 1 gallon of water, you would use 1 pound of sugar, and 1 pound of corn meal. I recommend the bayou classics propane burner as it is very durable and has an adjustable regulator to control the temperature.

Picking your type of moonshine mash. Two pounds of corn sugar per gallon of water. Turn off heat when target temperature is reached and stir in the 8.5 pounds of corn.

Add 2 teaspoons of sugar to the water and mix thoroughly. Easy steps using a pressure cooker still how to make the smoothest mash recipe how to make moonshine mash 13 steps yeast moonshine mash brewing for copper. I use an outdoor propane burner.

It’s called the 1 for 1 because all the ingredients are used in a 1 to 1 ratio. Strawberry moonshine this moonshine mash recipe uses frozen berries. 10 pounds sugar (any kind) 5 gallons warm water

You can then sip moonshine mash on its own or add it to cocktails or other drinks for a little kick. Add 1 to 3 oz of yeast per 10 gallons of mash. Of sugar yeast starter start by pulling your strawberries out of the freezer and allowing them to thaw.

Bleach, alcohol, or iodine wash to sanitize your containers 2 packets of champagne yeast 10 grams or 1 packet of pot still turbo with pectic enzyme. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees.

If you want to add more flavor, mash dried fruit in water until it becomes more of a juice and add it to the mash. The recipe we will be using is one that i like to call the 1 for 1 recipe, it produces a typical moonshine corn whiskey and the formula is super easy to remember. Dilute your moonshine with about 40 to 45% water.

Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the sugar, then stir in your sugar and then the honey last. Add 1/2 cup of 110 degree water to a sanitized jar. Wash the strawberries, cut off the leaves and stems, dump the clean fruit in a blender, and then pour the chunky puree in a big boiling pot.

Note, yeast nutrient should be added for any mash that either is not made with 100% grain or that exceeds 10% abv. To make moonshine mash, boil water in a 20 gallon pot. Finish adding cool water to help cool down the mash to 80 degrees.

You will need to cover the 40 gallon barrel or pot with your cheesecloth and let it ferment. The following recipe is for five pounds of mash. In a large pot add five gallons of water, an outdoor turkey fryer pot works great.

Then, reduce the heat and add sugar and yeast. Warm up part of the water only warm enough to dissolve the corn sugar. Add 2 packets of yeast (14 grams or 1 tablespoon if you are using bulk yeast).

Now, pour 6 gallons of water into your mash pot and heat it to 165°f. Add cornmeal and boil for minutes. First of all, it’s very important to keep your equipment perfectly clean.

Stir the mash continuously for about 5 minutes then stir for a few seconds every five minutes until the temperature drops to 152f. 2 packets of dry yeast; Using frozen fruit is a great way to not only save money but also enjoy the fresh taste of seasonal fruit all year round.

Create a simple yeast starter for 5 gallons of mash. Start by mixing the cornmeal, sugar, water, and yeast together. There are several types of mash we can choose from when getting ready to produce a batch of moonshine.

2 to 4 oz of yeast per ten gallon batch. 6lbs of frozen strawberries 5 gallons of filtered water 5 lbs. Clear peach moonshine recipe using peaches, sugar and water.

In this authentic popcorn sutton moonshine recipe, the mash undergoes open fermentation. This recipe has no foul after taste. However, with the sweetness of a watermelon, the bitterness of the lime, and an alcohol punch to finish, this is one moonshine recipe that is well worth waiting for.

Remove pits and mash up the peaches in a 10 gallon stock pot then add 6 gallons of water. For this recipe you will need: Place the bucket in a dark area at room temperature and let it ferment for 1 week.

To make moonshine mash, boil water in a 20 gallon pot. How to do it step 1. Any contamination will affect the final product.

The easiest method used to make homemade, unflavored moonshine mash is the combination of water and granulated white sugar, typically in a ratio of about 5 gallons of water to 8 gallons of sugar.

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